This recipe was fast, I had all the ingredients, and it looked as good as it tasted. I had bacon from Don’s last hog, so we really enjoyed that smokey taste. I didn’t bother to peel my small red potatoes; I cooked them the day before for another meal; made enough for this recipe and simply sliced them with the peels on. The second time I made this I substituted sour cream I wanted to use up for the mayonnaise; it was just as good. Be sure your mayo or sour cream are full-fat for this to work well.
Au Gratin Peas and Potatoes
6 slices Bacon -- diced
1 tablespoon Drippings
1 medium Onion -- chopped
4 cups Potatoes -- cooked, peeled, sliced
½ teaspoon Salt
10 ounces Frozen Peas -- thawed and drained
8 ounces Sharp Cheddar Cheese -- shredded, divided
½ cup Mayonnaise
½ cup Milk
Cook bacon until crisp. Drain, reserving drippings.
In the drippings, sauté onion until tender. Layer with the potatoes, salt, peas and 1/2 of the cheese and the bacon. Reduce heat; cover and simmer for 10 minutes until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese.
Remove from the heat; let stand 5 minutes before serving.
"The Best of Country Cooking 2002”